The weather is warming which means summer is right around the corner, which means it’s the perfect time for healthy eating. I love chicken salad sandwiches, but made the original way they are loaded with fat and calories. Here’s one of my favorite substitutes, Low Calorie Chicken Salad Sandwich Lettuce Wraps with Lemon Poppy Seed Dressing that’s made with Mountain High Yoghurt.
Yoghurt substitution is a great way to lower your fat and calories. In this case it’s taking the place of the mayo. If you still love your mayo and are worried about ditching it you can always do 1/2 mayo and 1/2 yoghurt or 2/3 and 1/3… but I love it with all yoghurt.
Low Calorie Chicken Salad Sandwich recipe:
3 lbs of boneless, skinless chicken breast cooked (I usually boil the frozen chicken breast for about 30 minutes)
1-2 stocks of celery
1/2 – 3/4 cup Mountain High Yoghurt (your choice – low fat or non-fat)
salt and pepper to taste
1-3 tsp of Knorr Caldo de Pollo (chicken seasoning) – start with 1 tsp and taste
Cut your chicken into bite sized cubes. Cut celery into small chunks. Combine all ingredients in a bowl. Taste and add additional seasoning if desired.
Lemon Poppy Seed Dressing
just shy of 1/2 cup of oil
1/3 cup of sugar substitute (I use splenda) or if you prefer it works great with real sugar too
1/8 cup of vinegar
1/8 cup of lemon juice
1 tsp. of poppy seeds
I combine all the ingredients in a small mason jar and then just shake it up.
For my lettuce wraps, I’ve been able to find baby romaine lettuce that works perfectly for making these little lettuce wraps.
Fill the lettuce bowl with some chicken salad and then drizzle on some of the Lemon Poppy Seed Dressing.
This low calorie yoghurt substitute Chicken Salad Sandwich Lettuce Wrap is perfect anytime, but I especially love it during the warm summer months.
Right now you can get a great coupon for Mountain High Yoghurt – to try out some yoghurt substituting!